Easy Homemade Veggie Sandwich Recipe

Easy Homemade Veggie Sandwich Recipe
Easy Homemade Veggie Sandwich Recipe

How to make Veggie Sandwich Recipe

Vegetable Sandwich ingredients

Ingredients for bread dough

  • 1 tablespoon granulated sugar
  • 2 tablespoons dry yeast
  • 2 cups of warm water
  • 2 fingers of missing olive oil from 1 cup of cups
  • 6 cups of flour
  • Salt

Ingredients for Dried Tomato Bread 

  • ½ bread dough
  • ½ cup dried tomatoes – finely chopped
  • 2-3 sprigs of fresh rosemary – finely chopped

Ingredients for Sandwich 

  • Grain mustard
  • Goat cheese
  • Ground red pepper
  • Nigella

Ingredients for Grilled Vegetables

  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 pumpkin
  • 1 eggplant
  • 2 beech mushrooms

Preparation of Bread Dough
Mix warm water, sugar and yeast in a bowl and set aside. Put the flour in a separate container, make a hole in the middle, pour the yeast mixture and olive oil and mix it with a fork, and add salt from the edges. When the dough starts to unite, sprinkle some flour on the counter and put it on the dough and knead it until it gets a smooth consistency. Divide the dough into 2 equal parts.

Preparation of Dried Tomato Bread and Vegetable Sandwich
Add the finely chopped dried tomatoes and finely chopped pepper to the half dough and knead again. Pour 1 tablespoon of olive oil into a bowl and place the tomato paste in a stretch, cover it with a stretch and ferment for 1 hour.

When the dough is fermented, knead again, lubricate your baking dish and place the dough on it, put 1- 2 tablespoons of olive oil on it and spread. Make pits by pressing them thoroughly with your fingers. Stretch them again and ferment for another 10-15 minutes.
Bake the bread in a preheated 180 degree oven for 20 – 25 minutes.

For grilled vegetables
cut the green handle cover and turn it upside down and cut the knife with large leaves from top to bottom, slice the zucchini and eggplant into a half-finger thick verevine. As the vegetables are cooked, put them in a container with a lid.

When the bread has cooled, cut the mustard on the bottom and put the pieces of goat cheese on the knee, sprinkle the vegetables with red paprika and black seed, then cover the bread and cut it into 4 pieces.


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